Mexican Chopped Salad

As the weather starts to warm up, my meals tend to get a little lighter. I like to eat lots of fruits and salads. This fresh Mexican chopped salad is great because it’s substantial enough to serve as a light main course on its own. Or, you can pair it with your favorite soup for a heartier meal. Either way, this delicious, healthy dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables.

To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.

Salad

Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.

Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside.

Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.